Tuesday, September 24, 2013

Turkey and Quinoa Pumpkin Chili

It's officially fall, and you know what that means. Time for me bust out my favorite soup and chili recipes, along with my sweaters and scarves. Something about bundling up while its cold outside and warm inside just gets me all kinds of excited. I just spent the past weekend in Boone, Iowa for one of my best friends' weddings, and the weather was absolutely amazing. Not to mention the wedding itself. Here's a little sneak peak of me and my handsome date, as well as the bride and groom!

The leaves were changing, the mornings were crisp, and I couldn't wait to get back and try out this new recipe. The secret ingredient? Pumpkin! This recipe is 100% clean, with no artificial ingredients or processed foods. Plus, it's extemely filling and can be altered to your liking. For example, make it vegetarian by using morning star crumbles and vegetable broth. Enjoy!

Turkey and Quinoa Pumkpkin Chili

Ingredients:

1/3 cup quinoa

2/3 cup water

2 tbsp. olive oil

1 large onion, diced

4 garlic cloves, minced

1 red bell pepper, chopped

1 large zucchini, chopped

1 pound ground turkey

1/2 tsp. cinnamon

1/2 tbsp. cumin

2 tbsp. chili powder

1 tsp. oregano

1 chipotle pepper in adobo, chopped

1 cup canned pumpkin (not pumpkin pie filling)

1 28-oz. can crushed tomatoes

1 15-oz. can chicken broth (I used homemade)

1 15-oz. can black beans, rinsed and drained

1 15-oz. red kidney beans, rinsed and drained

In a medium sauce pot, bring the quinoa and water to a boil. Lower the heat to simmer, and let cook for 15-20 minutes, until all of the water has been absorbed. Set aside.

Meanwhile, in a large soup pot, heat up the olive oil over medium-high heat. Add in the onion and garlic. Saute for 2-3 minutes until beginning to soften and turn translucent. Add in the bell pepper and zuchinni. Saute for another 5 minutes.

Now add in the ground turkey and break into chunks with a large spoon, allowing it to turn brown and cook through. Once, the turkey is almost completely cooked, add in the spices, chipotle pepper, pumpkin, crushed tomatoes, chicken broth, black beans, and red kidney beans. Let this simmer for about 20 minutes. Stir occasionally.

Once the mixture has thickened, add in the cooked quinoa. Stir and let it cook for another 5 minutes. Serve hot. Keep in an airtight container in the refrigerator, and reheat before serving.